Leek Soup

Recipe from: Near and Far, by Heidi Swanson

We add leeks as a flavoring to nearly everything we make in the spring ~ pasta, meat stews, stir fry, etc.  In this dish, the leeks are the main event.   With the cold weather we have been having, it really hits the spot!  

—Jenna Muller


3 tablespoons olive or coconut oil

3 leeks, well washed and chopped

Zest of 2 lemons

9 cups of water

2 1/2 tablespoons fine grain sea salt

2 cups cooked brown rice

2 cups cooked white beans

1 cup coconut milk

2 cups cauliflower or broccoli florets

5 oz. wide ribbon egg pasta

1/2 cup toasted and chopped hazelnuts or almonds

Chives, dill and/or olive oil for serving


Heat the oil in a large soup pot over medium high heat.  Add the leeks to the pot and stir for about 7 minutes, until they start to take on color.  Stir in half the lemon zest, then add the water and salt and bring to a simmer.   Stir in the rice, beans, coconut milk and let everything come back up to a simmer.  Add the cauliflower and noodles and simmer for another minute or two.  Ladle the soup into bowls and top with more lemon zest, the toasted nuts, the herbs and the olive oil if using. 

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